TLC (The Local Chicken) Sandwich
The Local Fry
Fried chicken sandwiches are still going strong and demand remains high. At The Local Fry in Baltimore, the kitchen gives this favorite a regional spin, using Old Bay seasoning in the breading and the Chesapeake remoulade sauce.
4 cups mayonnaise
2 tbsp. Old Bay seasoning
2 tbsp. Dijon mustard
¼ tsp. cayenne pepper
4 garlic cloves, minced
3 oz. lemon juice
Vegetable oil for frying
2 chicken tenders
Old Bay seasoning, to taste
1 brioche bun, split
Shredded romaine lettuce
- For remoulade, in medium bowl or container, combine mayonnaise, Old Bay seasoning, mustard, cayenne and garlic; stir well to blend. Slowly stir in lemon juice until fully incorporated. Cover and refrigerate until ready to use. (Reserve extra more additional sandwiches.)
- For chicken, heat oil in deep fryer to 350 F. Bread chicken tenders in seasoned flour and drop into hot oil. Fry 8 to 10 minutes or until golden brown. Toss tenders in honey and Old Bay seasoning until coated.
- Toast brioche bun and generously spread remoulade on top and bottom. Place lettuce on bottom half and pickles on top half. Place coated tenders on bun and drizzle extra honey on top.
Photo courtesy of McCormick for Chefs